Articles / Chefs May Hate Them, But We Don't

Chefs May Hate Them, But We Don't

Published April 13, 2021

In praise of the nonstick pan

Thanks for visiting The Bittman Project, a place where food is everything (or pretty close).


Over on our former publication, Heated, one of our most-read pieces, written by Matthew MacDonald, was “Why Some Professional Chefs Hate Nonstick Pans.” Maybe they hadn’t used an Always Pan, which has the best nonstick coating of any pan we’ve ever tried. (Made with aluminum and a ceramic shell, it’s good-looking, too.) Just a reminder, we’re giving away two of them — each worth $145. All you have to do is subscribe for an annual or monthly membership. Everyone who is a paying member by Thursday, April 15, will be automatically entered.

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